Receipts

Poissons

SALMON TARTAR WITH SECHUAN PEPPER

Tartar comes to us from a nomadic people from Eastern Europe. They kept raw meat to make it more tender. Nowadays, it is found in all cultures and ...

Curry Sri Lankais de crevettes au lait de coco Cofrapep

fruits de mer

Sri Lankan curry with prawns and coconut milk

Make your taste buds travel with this delicious recipe where the Kiri Hodi has its little effect in the dish! It is a mixture originating from Sri ...

Poissons

Filet of Julienne with 6 berries and Vanilla Tahiti

The Blue Ling, incorrectly called "Julienne" or "Frank Ling" is a sea fish of the Molva molva species. This fish is mainly present in Europe, caugh...

Poissons

Red tuna tataki

This recipe with the taste of the rising sun is used with our Nippon mixture, ideal for making sauces and marinades. Perfect for coating your fish,...

Carpaccio de saint jacques au poivre cofrapep

Poissons

Carpaccio of scallops, Andaliman pepper and Citrus

This berry goes particularly well with seafood such as white-fleshed fish, but also with fruits, especially exotic fruits such as mango or pineappl...